Easy Sourdough Focaccia Bread Recipe
This easy sourdough focaccia bread is soft and chewy with delicious herbal and sourdough flavors! This focaccia bread is SIMPLE and easy to make, even beginner baker can enjoy it!
Course Side Dish
Cuisine Italian
Servings 12 people
Calories 176 kcal
- 60 grams active sourdough starter
- 375 grams water filtered if possible
- 12 grams sea salt
- 500 grams bread flour
- 1 tbsp honey
- 2 tbsp olive oil
Feed the sourdough starter 6-8 hours prior to starting the dough, so you have a bubbly, active starter to work with.
In a large bowl, mix the water and active starter. Add the flour, honey, and salt and mix until you have a loose, shaggy dough ball. Cover with plastic wrap or a damp tea towel and sit for 30 minutes.
Stretch and fold the dough by stretching one side of the dough up and folding it over itself. Repeat in a circular direction, working your way around the dough. I do this 6-8 times or until the dough forms into a ball.
Bulk Rise: Cover the dough and allow it to rise in a warm spot for 10-12 hours until it doubles or even triples in size. The bulk rise is temperature dependent, see notes.
The next morning, generously grease your pan with 2 to 3 tablespoons of olive oil. Using wet hands, dump the focaccia dough into the baking pan. Second Rise: Flip the dough over a few times and gently shape it into a rough rectangle, covering it with oil as you go. Allow it to rest for 2 hours or until it is double in size and puffy. After the dough has puffed up, use your fingertips to dimple the dough. As you work the dough, push it outward to the corners of the pan to make the shape of a rectangle.Add herbs like garlic or rosemary to the top of the dough. Push the herbs down into the dough to secure them and prevent them from popping off while cooking. Sprinkle with sea salt. Bake for 25-30 minutes at 425 degrees F. When done baking the top of the focaccia will be golden brown.Let the dough rest for 30 minutes, slice and enjoy!
- Use high-quality extra virgin olive oil.
- If your pan is glass, grease it well before baking to prevent the dough from sticking.
- Temperature matters! This recipe is based off a kitchen temperature of 70-71 degrees. If your kitchen is warmer, the dough will ferment much faster. In cooler temperature, it will take longer.
- Add a drizzle of olive oil over the top of the dough before for an extra crispy, delicious dough!.
Serving: 12slicesCalories: 176kcalCarbohydrates: 32gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 390mgPotassium: 43mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 8mgIron: 0.4mg